Chilled Maine Shrimp with Cabbage & Peanuts, Vietnamese-Style

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This Vietnamese-inspired shrimp salad is perfect if you’re looking for something different to bring to a summer potluck or a light dish for warm-weather entertaining at home. This recipe calls for Asian hot chile sauce. The different styles and brands of sauce have varying heat levels, so taste as you go. Recipe adapted from The Summer Shack Cookbook by Jasper White (W.W. Norton, 2007).

Mix vinegar, peanut oil, fish sauce, chile sauce, sugar and ginger in a small bowl. Keep at room temperature for up to 2 hours, or cover and refrigerate if making ahead; let cold dressing come to room temperature before tossing with the salad.

Just before serving, toss the reserved shrimp, cabbage, sliced cilantro, carrot and 6 tablespoons chopped peanuts with the dressing in a large bowl. Arrange the reserved lettuce leaves on a serving platter or in a large, shallow serving bowl. Mound the salad on the lettuce and garnish with the remaining 2 tablespoons peanuts and 8 cilantro sprigs.

Nutritional Facts

Servings

6

Per serving

Calories

234

Carbohydrates

10g

Fat

14g

Saturated Fat

2g

Monounsaturated Fat

6g

Protein

19g

Cholesterol

115mg

Dietary Fiber

2g

Potassium

342mg

Sodium

635mg

Added Sugars

3g

Exchanges

1 vegetable

2 lean meat

2 1/2 fat

Carbohydrate Servings

1/2

Vitamin A (68% daily value)

Vitamin C (33% dv).

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